Thursday, July 26, 2012

CHICKEN PERI-PERI /MEDITERRANEAN RICE AND PERI-PERI SAUCE

When we had our "buka puasa" at Nando's MidValley the other day, my daughter asked whether I can make it. Honestly that was the first time I tasted Nando's Chicken Peri-Peri, and to take up her challenge today I tried to make it for "buka puasa". I don't really have the recipe..just browse through the net and guided with what I had tasted the other day I made this Chicken Peri-Peri my own version, and to my surprise it was a hit, my children love sauce.

I made some side, a simple coleslaw, potato salad, corn and some fresh salad and a small portion of Mediteranenan Rice. Here's some context on Peri-Peri Chicken that I found from the net.

A hot and spicy chicken recipe,
Peri Peri chicken is a speciality of the Nando's restaurants. This recipe uses
a home made Peri Peri sauce that is made with several chile peppers, chile
powder and other ingredients. You can make extra quantities of the Peri Peri
sauce and keep it refrigerated until needed. The chicken has to marinade in the
Peri Peri sauce for at least 2 hours (the longer the better) so you can start
the marinade process a day ahead.

Chicken Peri-peri / Meditteranean Rice/ Peri-Peri Sauce

For The Chicken

1 Medium
Whole Chicken

2
Tablespoons Butter

5 Green Chili Peppers blend

2 tbsp
papprika

2 cloves
garlic crushed

1 Lime
zested, juiced and halved

olive oil

salt and
pepper to taste

1 medium
white onion peeled and quartered.

2 teaspoons
dried mixed herbs (parsley, thyme etc)

Wash and Dry
the Chicken then using a spoon carefully lift the skin away from the breast
meat to create a cavity for your flavoured butter. Place in a roasting tin.

Mix together
the butter, chilli, garlic, herbs, half the citrus zest and salt and pepper.
push this under the skin of the chicken. squeeze half the citrus juice over the
chicken skin season with salt and pepper then drizzle with olive oil and rub
over.

Place lime
halves inside chicken cavity along with quartered onion and some salt and
pepper. Cover loosely with foil and oven bake according to chicken packing
instructions. make sure to remove the foil for the final 30 minutes then rest
the Chicken in a warm place for 15-20 mins before carving.

Discard the
lime inside the cavity. Slice up, the other half add back to the chickens
cooking juice in the tray with the onion, some chicken gravy powder, half a
glass of chicken stock

For The Sauce

10 fresh green
chile peppers (jalapeno, poblano or similar)*

8 Tbsp lemon
juice or lime juice*

10 - 12 Tbsp
olive oil (or more to achieve desired consistency)*

1 Tbsp
cayenne pepper or red pepper (adjust quantity to taste)*

2 tsp garlic
powder*

2 Tbsp
paprika*

2 tsp salt*

2 Tbsp dried
oregano (or to taste)*

1 tsp
turmeric powder*

1 cup
chicken stock

½ cup
cooking cream

1 tbsp corn
flour mix with chicken stock

Combine all
ingredients in a blender and process to a smooth paste. Taste and adjust with
salt, pepper, cayenne pepper and paprika.

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ABOUT ME - THE LANDLORD

A HR Practitioner by profession, a mother of four lovely daughter and a son, a sister of 5 siblings,and an ordinary person with strong passion in cooking.I welcome all of you to my kitchen and share the cooking experience together. My hope is to inspire working mum and teens to get in the kitchen. It is a good therapy for bonding good relationship between moms and daugther. HAPPY COOKING and enjoy the JOY and PLEASURE of being your home CHEF.